Instant Pot Japanese Beef Curry Recipe – FOOD is Four Letter Word

Step 1

1)Press Sauté on the Instant Pot and choose More/High heat setting. Once the pot displays Hot, add 1 Tablespoons of Butter to the Pot then brown the beef cubes on all sides for a few minutes.

Step 2

2)Add the diced Onions and Minced garlic and sauté for another minute. Pour in 6 Cups of Water and any of these optional seasonings (1 Teaspoon of Soy Sauce, 2 Teaspoons of Ketchup, 2 Teaspoons of Apricot Jam and ½ Teaspoon Worcestershire Sauce). Scrape the bottom of your pot well.

Step 3

3)Seal the Instant Pot lid, switch the knob to Sealing and press Cancel on your Instant Pot to turn off Sauté mode. Choose High Pressure / Manual and set for 22 Minutes, once the timer is up wait 10 Minutes then switch the knob to Venting to release the steam.

Step 4

4)Once the pin drops, open your lid and add the Potatoes and Carrots, give it a stir and seal the Instant Pot lid and switch the knob to Sealing. Choose High Pressure / Manual and set for 2 Minutes – once the timer is up, wait 1 minute then switch the knob to Venting to do a quick release of the steam. Once the pin drops, open your lid.

Step 5

5)Break up the curry roux blocks, I cut them up into smaller pieces so they dissolve easier. Place the roux into the Instant Pot and stir until the roux is completely dissolved and the sauce is thick and velvety.

Step 6

6)Serve with short grain rice or over udon noodles. Garnish with Fukujinzuke, Togarashi or Sansyo. Enjoy!